Kala Jamun Recipe / Black Jamun Recipe is a delectable royal dessert made with khoya / mawa and paneer, which gives an astonishing difference in taste and has a tint of black shade, so the name 'Kala' which refers to 'black' in Hindi.
First, measure and keep all the ingredients ready. Then, crumble the khoya and grate the paneer. To the crumbled khoya, add the grated paneer.
Then, add the maida and sooji.
Then, add the cooking soda. Pour the milk little by little and knead the dough very gently. The dough should be soft, smooth, and light (Read more in the tips section given at the last).
The dough should be soft, smooth, and light (Read more in the tips section given at the last). Cover it with a damp wet cloth and keep aside for 10 minutes.
For the inner stuffing (optional):
Chop the almonds and cashews. Then, soak a few saffron strands in 1 tbsp of warm water.
Transfer the cashews, almonds, and sugar to a plate. Then, add 2 tbsp of jamun dough and saffron water.
Combine everything well.
Make a very small gooseberry sized ball and keep by side. Now the inner stuffing is ready.
For Making Jamuns
Grease your palms with oil/ghee and knead the dough again. Pinch a small-sized dough and make a ball. Then, flatten or make a dent with your palms. Now, place the dry fruit ball in the center.
Seal it thoroughly without any gaps. The rolled balls should be smooth without any cracks.
For the sugar syrup
Add sugar and water in a wide vessel.
Now add crushed cardamom pods and saffron strands. Boil it for about 10 minutes in medium flame, until sugar dissolves completely. Stir occasionally till it becomes slightly thick. No one string consistency is required. Keep covered to retain the warmness.
Frying the Jamuns
Heat oil/ghee in a pan, and when the oil is hot enough, drop a few balls carefully.
Always fry the Jamun in very low flame for about 5 minutes until it reaches a slight black tint. Turn the balls carefully on all sides to get even black color. Keep the Jamun in a kitchen towel for 5 minutes, to absorb the oil (I didn't add those pics, to shortcut the stepwise pics). Never add the Jamun to hot sugar syrup (warm only) as it will shrink in size. The Jamun absorbs the sugar syrup very fast and give at least 2 hours soaking time.Try this Kala Jamun Recipe for this Diwali festival.
Tips for Black Jamun Recipe
Use fresh, good quality khoya and paneer for a soft Black Jamun Recipe.
Never knead the dough tightly, else it makes the Jamun dense and hard.
If the dough turns sticky by mistake, add 2 tsp of maida for binding. Not more, as it makes the Jamuns hard.
If the dough turns dry, add very little milk or water to troubleshoot it.
While resting the dough, always cover it with a damp wet cloth, else it becomes dry.
If the balls crack when rolling, it means the dough is dry. Then add 1/2 tsp of milk to the dough, knead again, and then proceed.
Ensure the rolled Jamuns are without any cracks, else it disintegrates in oil when frying.
The inner stuffing with nuts step is purely optional. But it gives a nice crunch, taste, and even a good look t0 the Jamuns.
I used oil for frying. If preferred, Jamuns can be fried in ghee, which lends a wonderful aroma and authentic taste too.
Always fry the Jamuns in low flame, else it won’t get cooked inside.
This Kala Jamun Recipe should be fried for at least 5 minutes to get the perfect black color.
Sugar syrup should be warm only while adding Jamun. If it is hot, the Jamun will shrink in size.